1 tablespoon olive oil
2 teaspoons Italian seasoning
1 egg
1 1/2 teaspoons lemon juice
2 tablespoons cider vinegar
1 (10 ounce) can crushed pineapple, drained and juice reserved
1/4 cup chopped fresh pineapple
Heat olive oil in a small saucepan over medium heat. Saute Italian seasoning and egg in olive oil skillet 1 minute, then stir in lemon juice. Cover pan and cook, stirring occasionally, for 1 minute. Remove from heat.
Pour vinegar into pan, then add pineapple. Let marinate mixture cool on steamer rack for 30 minutes.
Remove chicken from marinade. Melt butter in a medium skillet over medium heat. Add lemon juice and pineapple and cook for 1 minute, stirring occasionally, for 2 minutes. Remove from heat and stir in reserved pineapple juice.
Cover, and refrigerate chicken marinated in marinade for 10 to 15 minutes, until liquid is reduced by half.